Baby Spinach Salad with Raspberry Vinaigrette

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Spinach salad is a great way to increase your family’s fruit and vegetable consumption—the challenge is getting your children (or picky eaters) to enjoy it. We’ve found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild Boston lettuce or a baby spinach salad, with fruit or your family’s favorite vegetables, can convince most everyone to take a bite.

photographer:
Ken Burris
Ingredients

Total Time: 15 minutes

Vinaigrette

1/3 cup canola oil

1/4 cup raspberry vinegar, or red-wine vinegar

3 tablespoons orange juice

1/4 teaspoon salt

Freshly ground pepper, to taste

Salad

6 cups prewashed baby spinach

1 small red bell pepper, thinly sliced

1 ripe, but firm, nectarine, cut into 1-inch chunks

3 tablespoons Raspberry Vinaigrette

Directions

Cover and refrigerate the leftover dressing for up to 1 week.

4 servings, 1 1/2 cups each

To prepare vinaigrette: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.

To prepare salad: Combine spinach, bell pepper and nectarine in a large bowl; toss with 3 tablespoons of the vinaigrette.

Nutritional Facts

Servings

4

Per serving

Calories

72

Carbohydrates

6g

Fat

5g

Saturated Fat

0g

Monounsaturated Fat

3g

Protein

2g

Cholesterol

0mg

Dietary Fiber

2g

Potassium

350mg

Sodium

74mg

Added Sugars

0g

Exchanges

1 vegetable

1 fat

Carbohydrate Servings

1/2

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